FRUIT AND VEGETABLE CARVING

Requirement

The committee will provide the fruits and vegetables for the participants. Any special tool and
utensils for execution and presentation shall be brought in and provided by the participants.

Mechanics

1. Participants must register and report to the committee for briefing and selection of their chosen
fruits and vegetables one (1) hour before the actual competition.
2. Participant are not allowed to bring extra ingredients
3. All carving, assembling, peeling, and cutting shall be done during the actual competition only
4. Execution time limit is three (3) hours. Going beyond allotted time will mean penalty of one (1)
point per minute or a fraction thereof which will be subtracted from the average score.
5. Toothpicks and barbecue sticks are allowed, no wires.
6. Participants must wear their complete chef’s uniform during the competition.
7. An entry must be creative and have a title with brief description that should be written in
English, a five (5) points deduction from the average score shall be incurred (or non-submission
of the title card)

Judging criteria

Degree of difficulty 20%

Creativity and originality 15%
Execution of skills and technique 15%
Full utilization raw materials 25%
Overall appearance 25%

For more concern you may contact:

Prince Pinili no. 09486456064